Silken Tofu and Chive Korean Steamed Eggs (2 servings)

Wash and chop chives to 1 cm lengths and finely dice carrot. Use a deep microwave-safe container.

Spoon tofu into large pieces at the bottom of the dish. Measure the added water separately from the liquid in the tofu pack.

Beat 3 eggs with 100 mL water, 10 mL tuna seasoning, and pepper. Pour over tofu; scatter chives and carrot on top.

Cover loosely with a vent for steam and microwave for an initial 3 minutes at 700 W. Do not seal airtight; beware of steam.

Rotate the dish and continue heating in 1-minute increments until the egg is no longer runny and the egg mixture reaches at least 71°C/160°F at the centre. Total time varies with microwave power and dish shape.

Allow to stand for about 1 minute; carefully lift the lid away from the steam, then serve warm. Leave the tofu in large pieces for its soft texture.